Spelt is a natural, nonhybrid grain related to wheat. Easier to digest than wheat, spelt is often tolerated by gluten-sensitive people. It also tops wheat in protein, amino acids, minerals and B vitamins. The cooked kernels have a sweet, nutty taste and rice like texture. Whole-grain spelt pasta is nutritious alternative to traditional semolina pasta.
Add comment June 23rd, 2006
Amaranth is gluten free and high in protein, calcium, phosphorus, iron and fiber, as well as lysine and methionine–amino acids often lacking in grains. It is creamy beige in color and has a wild, woody flavor. When cooked this grain has a texture similar to a cornmeal mush. It is a wonderful addition to any nutritional program, especially a gluten free diet.
Add comment June 23rd, 2006
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